1. Fruit and Vegetable Prep Food Service Occupations 2

2. Fruits Can be purchased fresh, frozen, canned or dried. Fresh fruit is normally best, but not all fruit is always in season and fresh fruit must be used quickly to avoid spoiling

3. Fruit Storage Most fresh fruit should be refrigerated ◦ Bananas are an exception, as they should be stored at room temperature. How long a fruit can be stored for depends on the fruit. Canned fruit should be stored in a cool, dry area Frozen fruits should stay frozen until they are needed and then thawed slowly in a refrigerator

4. Fruit Preparation Fresh fruit should always be washed and dried before using

5. Vegetables Normally a side to an entrée dish Can often lack variety and are overcooked Classified as fresh or dried, depending on their nature when ripe ◦ Fresh classified according to color and part of the plant it comes from  EX: Green beans, peas, broccoli, etc… ◦ Dried are classified as legumes  EX: Dried beans, dried peas

6. Fresh Vegetables Classified by color ◦ Green  Peas, green beans, spinach ◦ Yellow  Carrots, corn, squash ◦ Red  Red cabbage, beats ◦ White  Cauliflower, onions, turnips

7. Dried Legumes Lima beans Lentils Dried Peas Kidney and other beans Cooked by simmering Often soaked for several hours before cooking

8. Vegetables: Market Forms Fresh ◦ Wash and dry before using ◦ Do not need long to cook Frozen ◦ Do not need to be washed ◦ Do not need long to cook Canned ◦ Store in a cool, dry place ◦ Do not overcook Dried ◦ Easy to store since they have little moisture ◦ Soak and simmer to cook

9. Cooking Vegetables Use only enough water to cover the vegetables Salt your water Cook only until tender Can shock the vegetables in ice water to stop the cooking process Cut into uniform sizes Clean and store properly